Christmas Day

Christmas Eve night, it snowed - Christmas Day it snowed. First white Christmas I remember in quite a while. Only trouble was, we couldn't go to Mandarin for Christmas Dinner. Mind you, Matt had already said he couldn't make it anyway. He is getting around with his air boot and the Fracture Clinic surgeon told him he can take it off at night and not worry about using his foot when he needs to go to the bathroom. He is able to do the odd thing now and again. He has a shower stool, the kind that sticks out of the bath so you can sit on it and swivel into the bath. Also a toilet seat extension. It lifts you up quit a bit which helps one to stand up. Had one every time we had hip replacements. I just googled in order to find a picture of the boot and discovered Amazon.ca sells them for about $50. I haven't yet seen the bill, but I gather the hospital one is going to be charged at $175. What a rip off. Luckily I believe insurance pays for this. But that is why insurance is so damned expensive. OK there again we don't pay the premiums they are paid for as part of his employment package when he was working. But if they weren't being ripped off they could provide even more coverage, like outside Canada coverage which was negotiated away many years ago. The bath stool and toilet extension we get free for 2 weeks and then have to pay rental ourselves if we need it. I think the same applies with the walker he is using. Long term parking at the hospital is $14. However, I suppose we should be happy about that because we are getting the treatment free. I wasn't intending to rant until I saw the price of the boot at Amazon.

Talking of the aircast, it has the ability to be pumped up. The hospital Emergency pumped it, the physiotherapist pumped it, but when we got to the fracture clinic we found someone (not sure but possibly a nurse, how do you tell these days?) who explained properly that as Matt's leg was somewhat swollen it was wrong as well as unnecessary to pump up the boot and it was, in fact, oversqueezing his ankle/foot. He told us that when the swelling has gone down, then we can pump up the boot if necessary.

Our neighbours popped in briefly at lunchtime with a plate of goodies to say Merry Christmas. I had slipped a card under their door. Nice couple. He offered to drive if needed during this crappy weather. Luckily we don't have to drive for at least a day if not two. She was telling me she had asked permission to try and form a coffee club in the building. That should be fun.

I had planned this for Boxing Day but ended up cooking it for Christmas Day, not having a turkey handy. It turned out very well and we both enjoyed it. The recipe doesn't say anything about it, but if and when I make it again I think I will pin the bacon to the pork. Bit of a pain to do, and then one has to hunt for the pins after, but it will ensure the wrapping is more secure.

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

A moist and juicy cajun seasoned pork tenderloin wrapped in crispy bacon and glazed in an apricot dijon sauce! Sweet and salty pork perfection!

1 1/2 lb pork tenderloin
1 Tbs cajun seasoning
2 Tbs brown sugar
6 strips bacon
3 Tbs apricot preserves
1 Tbs grainy dijon mustard

1. Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.

2. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.

3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Kitchen


Have a great day
 

Driver's Test, Nuisances, Proofing, PSWs,Il Volo,

Because I'm an old fogey (don't you dare agree) I am supposed to take a senior's driving/education course this year (every 2 years) around the time of my birthday. I just looked it all up and discovered that because of Covid they are extending people's licenses until further notice. When they do decide to run the courses it will take forever to catch up I imagine. Oh well, not  my problem. Well not exactly anyway.

Later I had a call from the cardiologist's office saying Dr. Johnston would not be available on the 8th and would therefore call me on the 18th. Damn. I wanted to get registered with a new cardiologist. Then I got a message that the Social Worker who has been dealing with me and a group of other spouses has now accepted a job elsewhere and will be quitting the Alzheimer Society. At the moment she doesn't know who will replace her if anyone does. We didn't have our Colombian friend to attend to Matt this morning although we did get someone, at 10, so my new cleaner did the other end of the apartment first  so Matt would have privacy for his ablutions. She is very good I might say and does a lot more things in the time.

I now have a bunch of writing by Cathy, the woman who picks up my groceries. She needs them proofing and editing. I am not really an editor but will do what I can for her. It is some small thank you for her picking up the shopping for me.

Grrrr. I got a call from a PSW who said she would be here at 11:15 tomorrow. I said don't bother. I then phoned the company. I know they are short of PSWs, but do you shower and dress at that hour of the day, we certainly don't. Eventually I got a call back, have a new guy coming at 8. Much better. Honestly, 11:15 we are talking lunchtime almost. I'm sorry, you are going to get a lot of griping about PSWs. Are you surprised?

Funny, I got up this morning and though "I didn't send in my grocery order". In fact, I can stop worrying because things have eased up and now it is not so difficult to get the time slot I want. Phew.

Matt is watching, and I am listening, to Il Volo again, didn't see the end the other night. They are absolutely wonderful to listen to and though they started as virtual kids, to me anyway, their voices which were good then, have matured and are even better to listen to. Mostly, of course, their songs are fairly classical, but they do sing some more popular things occasionally. Mind you they start this concert with Nessun Dorme which is one of the world's favourite arias.

This is a yummy recipe.

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

A moist and juicy cajun seasoned pork tenderloin wrapped in crispy bacon and glazed in an apricot dijon sauce! Sweet and salty pork perfection!

1 1/2 lb pork tenderloin
1 Tbs cajun seasoning
2 Tbs brown sugar
6 strips bacon
3 Tbs apricot preserves
1 Tbs grainy dijon mustard

1. Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.

2. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.

3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Kitchen

Have a great day, stay well, stay safe.
 

Tigers, Pork,

Did you know that Sunday the 29th was Global Tiger Day? There are about 3,000 tigers left in the wild and they are very important to the environment. In one instance they keep down the deer populations so  that the deer do not denude the forests of plants and trees which they are eating. Another interesting fact I learned this weekend. Tiger pee smells like hot buttered popcorn!!! Whoever came up with that piece of information? World Wildlife Fund are working to preserve tigers and to increase their numbers. If you can help, please do.

Saturday dinner I decided to do a pork loin dish which I have done before, Apricot Glazed Bacon

Wrapped Cajun Pork Tenderloin - one of Kevin Lynch's recipes (Closet Cooking) I have done it a couple of times before and it is fairly easy and fairly quick but quite delicious. I was making up my online grocery order and discovered that I can buy two pork tenderloins for less than the price of two pork chops. Needless to say I went for the tenderloins. Not sure why chops are so expensive by comparison. They also have the frozen, peeled shrimp I like at $4 off again. I counted the ones I got the other day, there were 34 large shrimp in the bag for $6.99 and I didn't even have to peel them. No, they are not pre-cooked.

I love raspberries, be interesting to try this combination.

Grilled Salmon Salad with Raspberry Vinaigrette

Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.

Vinaigrette
2 cups fresh raspberries
3 Tbs red-wine vinegar
1 Tbs sugar
1 tsp Dijon mustard
½ tsp lemon zest, plus more for garnish
¼ teaspoon salt
1/3 tsp ground pepper

Salad
4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen
Cooking spray
¼ tsp salt
1/3 tsp ground pepper
6 cups lightly packed fresh baby spinach (4 oz.)
2 cups fresh raspberries
½ cup crumbled reduced-fat feta cheese (2 oz.)
¼ cup chopped toasted walnuts

1. To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly. Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, ¼ tsp. salt and ? tsp. pepper. Let cool completely. If desired, thin with a little water. To prepare salad: Preheat grill to medium. Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes. Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.

Tips
Sugar Substitute: We do not recommend a sugar sub for this recipe.

Source: Diabetic Living Magazine

Have a great day